Heat butter in a large skillet until hot, saute chicken breasts
on both side until brown. Add onion and garlic. Cook about 5
minutes. In a small bowl, combine the flour, salt and pepper.
Slowly stir in bouillon cube that has been dissolved in the hot
water; pour over the browned chicken.
Cook slowly, covered, about 25 minutes or until chicken is
tender. Add potatoes and wine; heat thoroughly.